Empty My Fridge
Caribbean-Style Jerk Shrimp Po' Boy
Ingredientes
- Bell pepper¼
- Pimenta jalapeño3
- Scallion4
- Pimenta scotch bonnet3
- Garlic6
- Ginger2 polegadas
- Nutmeg · grated¼
- Allspice1 colher de chá
- Molho shoyu1 xícara
- Ketchup½ xícara
- Vegetable oil½ xícara
- Cilantro · chopped1 maço
- Brown sugar2 colheres de sopa
- Thyme6
- Shrimp · peeled3 lb
- Pineapple
- Cabbage · thinly sliced¼
- Onion · sliced½
- Iceberg lettuce · chopped½ cabeça
- Maionese
- Tomate · sliced
- Cucumber · thinly sliced½
- Hoagie roll
Modo de preparo
- Blend the red bell pepper, jalapeños, green onions, scotch bonnets, garlic, ginger, nutmeg, allspice, soy sauce, ketchup, vegetable oil, cilantro, brown sugar and thyme in a high-powered blender until completely smooth.
- Put half the marinade in a large bowl, add the shrimp and toss. Let it marinate for 1 hour.
- Add the pineapple and 2 jalapeños to the marinade left in the blender and blend. Set aside.
- Heat the oven to high broil. Spread the shrimp and marinade on a baking sheet and broil until the shrimp are lightly blackened, about 5 minutes.
- In a large bowl, add all the slaw ingredients and toss gently to combine.
- Slice the bread, spread on the pineapple sauce, then layer the slaw, tomatoes, cucumber, shrimp and mayonnaise, and close with the other half of the bun.
Resumido do vídeo de Matty Matheson. Assista para ver os detalhes.
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